13 May 2005

silky smooth sexy sensuous custard {the next class}

When people ask me what my favorite thing to make is, I say custards. I like to make something someone finds daunting making at home. It's like giving someone a home-made marshmallow, or even something as frumpy as bread. Because we are wowed by the person-made delicacy that sounds simple. And because eggs are delicate, deceiving, daunting and difficult, not to mention tricky when it comes to applying heat to them.

Custards are the basis for much dessert making. Citrus curds, ice cream, pot de creme, pastry cream, & cheesecakes are just a few of them. What eggs can do, if you understand them, is a solar system of possibilities. And what they won't do, if you mistreat them with ignorance or gruff handling, is as vast. How come some creme brulee is wonderful but many are not? Why do so many baking recipes state that eggs should be at room temperature? How are subtle infusions achieved? How come my scrambled eggs aren't tender? What is a bain-marie and why is it so important for baking custards? These are questions I will answer in my next class.

I am offering two sections and am hoping that all who love and are mystified by the egg, will come.

THE EVER ELUSIVE CUSTARD CLASS

two sections:

WEDNESDAY MAY 25 7-9:30 pm

or

SATURDAY MAY 28 1:30-4 pm

Fifth in a series of in-home private classes taught by eggbeater's Shuna Lydon {bio at the bottom of "are your knives dull and neglected?" post}, this custard class will give you an introduction to the elusive and seductive custard family. Silky smooth, delicate & tricky, custards have become relegated to professional kitchens or given up at home save for pre-packaged mixes. Learn how to tell when a custard is set, why eggs need to be relaxed before baking, and taste delicious results! To see photos and descriptions of Shuna's other classes, visit: